With the chilly days surrounding us earlier this week, I whipped up a large batch of one of my favorite soups – Chicken Noodle. I have to admit, I think I have a great “secret” for making it quick and easy… I always start with a rotisserie chicken! It saves time and infuses a great deal of flavor, quickly, which makes this soup one you can throw together and eat less than an hour later.

Chop celery, carrots and onion. Saute in large stock pot with olive oil until tender. Add whole rotisserie chicken, stock, water and thyme. Bring to a gently boil, then simmer 20 minutes. Remove the whole chicken from the pot and let cool about 5 minutes. Then remove all meat from bones and add to soup. Add egg noodles and simmer until noodles are tender.